Ilish Paturi (Hilsa Fish Paturi) in Bengal
Ilish Macher Paturi encapsulates three of Bengal’s favorites- first being hilsa fish, the second being banana plant and the last being mustard. Even though this hilsa paturi recipe looks very hard to prepare, it’s a lot easier keeping the right methods and ingredients in mind. Since this recipe revolves around every Bengali kitchen, it’s only fair if we share the recipe so that you too can experience these authentic flavors.
Ingredients:
- Ilish Mach/ Hilsa Fish- 6 pieces (100-125 gms per piece)
- Lau Pata/ Bottle Gourd Green- 6 big leaves
- 12 green chilies
- 1 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 1 tbsp poppy seeds
- ½ cup coconut
- 50 gms plain curd
- Salt to taste
- 1 tsp Turmeric Powder
- 4 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
Method:
- Place all the Ilish Maach in a plate
- Wash the hilsa chunks and marinate the same with ½ tsp salt and turmeric powder
- Soak the yellow and black mustard seeds in warm water for 15 minutes
- Soak poppy seeds in warm water with a little salt for 15 minutes
- Make a thick paste of the mustard seeds, poppy seeds, coconut, 4-5 green chilies, salt and little turmeric powder
- Add 3 tbsp Doctors’ Choice Kachi Ghani Mustard Oil along with plain curd to the mixture and mix the same into a smooth paste
- Wash and clean the bottle gourd leaves and keep that whole
- Place one leaf on a plate and smear 1 tbsp spice mix
- Place one marinated fish over the mixture and pour another tbsp mixture over it
- Top the same with 1 green chili and ¼ tsp Kachi Ghani Mustard Oil
- Fold the leaves from all sides and tie it with the help of a thread. Note– one can also use a toothpick to seal the paturi
- Follow the same process for the others
- In a flat pan, heat 2 tbsp oil
- Place all the paturi in the pan and cover the lid
- Keep it on a low flame and cook one side for 10 minutes
- Flip over and cook the other side for 10 minutes
- Switch the flame off and open the thread/toothpick
- Enjoy hot with steamed rice and papad
